The role of extruded rapeseed cake in the diet and its impact on milk productivity of cows

The objective of this study was to increase milk productivity in Black-and-White cows and improve the composition and properties of milk by introducing extruded rapeseed cake into their diet. Objectives: to study milk productivity indicators using different doses of extruded rapeseed cake and to analyze the technological properties of milk. A scientific and economic study was conducted under agricultural conditions, within the framework of which four groups of cows were formed, differing in the content of extruded rapeseed cake in the diet (5%, 10% and 15%). The results of the study showed an increase in milk productivity of cows in the experimental groups: an increase in milk yield by 367.6-567.0 kg, an increase in the average daily milk yield by 1.22-1.86 kg, an increase in the mass fraction of fat and protein, as well as the total amount of milk fat and protein. The increase in milk productivity was accompanied by an increase in the coefficients of stability and completeness of lactation, indicating better adaptation of animals to the experimental conditions and the maintenance of consistently high levels of milk yield. The researchers concluded that the optimal level of extruded rapeseed cake inclusion in the diet is 10% of the dry matter, which ensures the best economic and production results. These findings highlight the importance of a rational approach to formulating diets and are of practical interest to farmers seeking to increase livestock farm productivity and improve the quality of dairy products.